9.06.2013

The Best Ever Pecan Pie #Recipe

I love this recipe, like all my favs it's easy. You don't have to blind bake the pastry *yawn* and even better you can make it in advance, even the day before which I'm all about, less stress. I have made a few different recipes Nigella, Martha Stewart and they are all quite similar, I favour the Hummingbird Bakery Recipe which is where most of this comes from but with my own tweak's. Unless your allergic to nuts try it...it might even be worth an allergic reaction....I accept no liability!

I don't like the pastry in the Hummingbird, it crumbles, tears and without loads of prodding and massaging it doesn't go into the tin easily. However, I did use it here and my version might make a pastry chef shudder but it does taste very good. Store bought short crust pastry is more than fine for this though.

Basic Pie Crust:

260g Plain Flour

1/2 tsp Salt

110g Butter

Put the flour, salt and butter in an electric mixer with a paddle attachment and beat on a slow speed until you get a sandy consistency and everything is combined.

Add 1 tbsp of water and beat until well mixed. Add a second tbsp of water and beat until you have a smooth even dough, you can add a smidge more but don't add too much.

Wrap the dough in cling film and leave to rest for 1hour.

Rest of the Ingredients:

200g Caster Sugar

250ml Golden Syrup

1/2 tsp salt

3 Eggs

60g Unsalted Butter

1/4 tsp Vanilla Extract

100g Pecans, chopped and extras for decoration.

Extras: Can add a couple tbsp of Rum or a sprinkle of ginger powder for an extra kick.

23cm Loose bottom tin or pie dish greased.

Preheat the oven to 170c (325F) Gas 3

Grease the tin and chop the pecans so they are ready.

Lightly dust a clean work surface with flour and roll out the dough with a rolling pin. Line the prepared pie dish with the dough and trim off the edges with a sharp knife...I put fork marks on the side, for the above recipe I didn't have a scrap left and had to squish it about for a few minutes!

Then sprinkle the chopped pecans over the base of the pie crust and set to one side.

Put the sugar, syrup and salt in a saucepan over a medium heat. Bring to the boil , then remove from the heat and leave to cool slightly, I give it about 10mins.

Separately whisk the eggs in bowl.

Slowly pour them into the cooled syrup mixture and stir quickly. If you don't stir quickly and or the syrup is too hot the eggs will scramble...not good.

Add the butter, vanilla and extras if you wish now to the syrup/egg mixture and stir until the butter is melted.

Then pour the mixture on top of the pie crust (you might have a tiny bit left over) Then decorate with the Pecan halves around the edge of the pie.

Bake for 50-60minutes or until dark caramel colour with a slightly crusty surface - don't be alarmed if it looks all puffed up and cracked it will deflate as it cools.

Serve with Cream, Custard, Clotted Cream or Ice Cream and if you have a sweet tooth like me dust with icing sugar...GONE!

If you make it in advance and like it warm, keep it in the tin and pop in the oven for about 20mins just before you want to eat it.